Ingredients

1kg bone-in chicken thighs and drumsticks (equal quantities of each)

500g baby potatoes, thickly sliced

2 peppers (1 red, 1 yellow), thickly sliced

200g cherry tomatoes

Handful of coriander leaves, chopped

Buttered corn on the cob, to serve

1½ tsp smoked paprika

25g light brown soft sugar

1 lime, zested and juiced

1 tsp dried chilli flakes (use less for milder heat)

2 garlic cloves, chopped

4 tbsp olive oil

½ bunch fresh oregano, leaves picked or 1 tbsp dried oregano

1 red chilli (optional), deseeded and chopped

1 tbsp red wine or port (optional)

1 tsp salt

Instructions

Step 1: Combine the smoked paprika, soft sugar, lime zest and juice, dried chilli flakes, chopped garlic, olive oil, oregano leaves, optional red chilli, red wine or port, and salt in a large pestle and mortar or mini chopper. Pound or blitz until you get a loose, flavorful marinade paste.

Step 2: Slash each chicken piece a few times to help the marinade penetrate. Place the chicken in a bowl and coat it thoroughly with the marinade. Cover and refrigerate for at least 1 hour, or up to 24 hours for more intense flavor.

Step 3: Preheat your oven to 220°C (200°C fan) or gas mark 7.

Step 4: Place the marinated chicken pieces and sliced baby potatoes into a roasting tin. Toss everything together to coat the potatoes in marinade. Arrange the chicken on top of the potatoes, skin-side up.

Step 5: Roast for 35–40 minutes until the chicken is nicely browned.

Step 6: Remove the tin from the oven and add the sliced peppers, mixing them in with the potatoes. Baste the chicken with the juices in the tin and turn the drumsticks over.

Step 7: Nestle the cherry tomatoes among the chicken pieces and return the tin to the oven. Roast for another 20–25 minutes until the chicken is cooked through, the skin is crisp, and the vegetables are tender and caramelized.

Step 8: Scatter chopped coriander over the dish and season with flaky sea salt if desired. Serve immediately from the tin alongside buttered corn on the cob.

Tips & Variations

For milder heat, reduce or omit the dried chilli flakes and fresh red chilli.

Use sweet potatoes instead of baby potatoes for a slightly different texture and flavor.

Add a splash of smoked paprika to the buttered corn for a smoky twist.

Marinate the chicken overnight for deeper flavor and tender meat.

If you don’t have fresh oregano, dried oregano works just as well.

FAQs

Can I use boneless chicken for this recipe?

Yes, boneless chicken thighs can be used, but the cooking time may be shorter so check for doneness early to avoid drying out the meat.

What can I serve instead of corn on the cob?

If corn on the cob isn’t available or preferred, a simple green salad or steamed green beans make excellent sides to complement the rich flavors of the piri piri chicken.